clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Tofu cheesecake with purple sweet potato

Tofu Cheesecake with Purple Sweet Potato

  • Author: Nele Liivlaid
  • Cook Time: 60 minutes
  • Total Time: 60 minutes
  • Yield: 1 cake 1x


I have made tofu cheesecake before, both baked and no-bake version. This beautiful pink cake is actually a hybrid of my Vegan Baked Cheesecake and Vegan Tofu Cheesecake (see below under Related Posts).

Soak time: 4 hours






  1. Soak walnuts for at least 4 hours. Then rinse and drain.
  2. Add all crust ingredients in a small processor and process until homogeneous batter forms.
  3. Press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.
  4. While the crust is baking, peel purple sweet potato and cut into cubes. Next, steam for 7 minutes.
  5. In a blender or with immerse blender process all filling ingredients (except psyllium husk) until smooth. Now, blend in psyllium husk.
  6. Pour the filling onto crust and bake in 175°C (350°F) oven for 50 minutes until the cake’s surface starts to crack.
  7. Let the cake cool. It’d be ideal to let it sit in fridge for a couple of hours after it has cooled down.


Garnish with berries and my Healthy Chocolate Sauce.

One slice has 5 GL points.

Nutritional info does not include garnishes.

  • Method: Baking


  • Serving Size: ⅛ of the recipe
  • Calories: 135 kcal
  • Fat: 6.39g
  • Carbohydrates: 8.41g
  • Fiber: 2.61g

Keywords: tofu cheesecake

FREE 85-page E-BOOK

Guide to Transitioning to Healthy Whole Food Diet


Join Nutriplanet Family!

Learn the secrets of sustained lifestyle change for weight loss, better health and happiness in my new 85-page Practical Guide to Transitioning to Healthy Whole Food Diet including a full day’s meal plan.

%d bloggers like this: